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[edit] Sauces in French Cuisine is Inaccurate
Argh this whole section is wraught with errors. "In the early 20th century, the chef Auguste Escoffier updated the classification, replacing sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding tomate. Escoffier's schema is still taught to chefs today:" No. Escoffier did not replace Allemande with anything else. He did not classify Hollandaise or any of the egg or butter emulsion sauces as a mother sauce. He did not consider Sauce Tomate to be a mother sauce. A number of emulsified sauces are included in Le Guide Culinaire, but under the head of White Sauces. Nsoderblom (talk) 19:21, 20 May 2008 (UTC)
